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If you like sauerkraut at all, you should make this Brussels Sprouts Sauerkraut, just because it’s fun to say. I’ve had this recipe in mind for a while, and when I saw the ‘How to Make Sauerkraut in a Mason Jar‘ post from, how could I resist?


The method is simple, it’s just a waiting game (just like Refrigerator Pickles and Pickled Beets). And, while you’re waiting, don’t be concerned when your kitchen smells a little funky as the fermentation process begins: normal. Brussels sprouts are part of the cabbage family after all.

This sauerkraut is a simple combination of Brussels sprouts, salt, caraway seed, and time. The salt flavors and preserves the Brussels sprouts as they begin to ferment and create that probiotic bacteria we hear is so good for us. It’s important to keep the mixture covered in liquid as it ferments to keep bad bacteria out, thus the small jelly jar to weigh the mixture down.


In just under 2 weeks, you’ll have delicious, nutritious, homemade sauerkraut. And then you can make things like these Reuben Grilled Cheese sandwiches, and you should.


More Must-Try Recipes with Brussels Sprouts

Brussels Sprout Sauerkraut

5 from 2 votes
Prep: 20 minutes
Total: 20 minutes
Course: Side Dish
Calories: 7
Servings: 56 servings
Just cabbage for sauerkraut? Why not Brussels sprouts?



  • 2 1-quart wide mouth canning jars sterilized
  • 2 small jelly jars that will fit inside of the quart canning jars
  • Clean stones or marbles to fill the small jelly jars


  • 2 pounds Brussels sprouts very thinly sliced (I used my food processor fitted with the thickest slicing disk.)
  • 1 tablespoon kosher salt
  • 2 teaspoons caraway seeds


  • Add the sliced Brussels sprouts to a large bowl; sprinkle with salt and caraway seeds. With clean hands, massage and squeeze the Brussels sprouts until limp and watery, 5 minutes or longer.
  • Divide the mixture between the two canning jars, packing the mixture down with your fist.
  • Fill the small jelly jars with clean marbles or stones and place one jar inside each quart jar to weigh down the Brussels sprouts.
  • Cover each jar with a cloth, to keep dirt and insects out, and secure with a rubber band.
  • For the first 24 hours, press the Brussels sprouts with the small jelly jar several times.
  • After 24 hours, if the Brussels sprouts are not covered with liquid, dissolve 1 teaspoon of salt in a cup of water and add enough to each jar to cover the Brussels sprouts.
  • For the next 3 to 10 days, keep the sauerkraut in a cool, dark place – 65°F to 75°F.
  • Each day, check the sauerkraut. Press down any Brussels sprouts that have floated to the top. While it’s fermenting, you’ll see bubbles and perhaps white scum. Don’t worry, this is normal. If you see any mold develop, skim it off right away.
  • After 3 days, start tasting the sauerkraut. When it suits your taste, remove the small jelly jar, screw on the cap and refrigerate.
  • Your sauerkraut will keep in the refrigerator for 2 months or longer.


Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 14mg | Calcium: 7mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Robert says:

    5 stars
    Red cabbage sauerkraut yields a 1000% increase in vitamin C from the original red cabbage. It should also work the same with Brussel sprout sauerkraut.
    Pummelling Brussel Sprouts increases the Sulfuraphane by 300%.
    This recipe should be a real nutritional knock out punch!

    1. Marissa Stevens says:

      My pleasure, Robert!